Blackberry Mousse


by Amanda Aragão

Translated by Loretta Murphy

Mousse is a creamy dessert that has tiny air bubbles, giving it a unique texture. Served as a dessert throughout the world, it comes in various versions, such as chocolate, coffee, caramel or fruit puree.

For the summer, fruit mousse is definitely a welcome and refreshing option. The recipe below uses blackberry – commonly found and loved here in Canada. Is your mouth watering? Let’s make it!


  • 300g frozen blackberries
  • 535g cold whipping cream
  • 8 egg yolks – room temperature
  • 59g sugar
  • 9g glucose
  • Approximately 40ml water
  • 1 teaspoon vanilla extract


  • Beat frozen blackberries in a blender or food processor. When it forms a slurry, remove seeds with a sieve; heat the mixture quickly and set aside.
  • Beat whipping cream with a whisk or electric mixer until it forms stiff peaks. Set aside in the refrigerator.
  • In a double boiler, whisk the egg yolks and sugar until a soft mixture is formed (the mixture should reach a temperature of 82° C).
  • In a container and also in a double boiler, completely melt the glucose in approximately 40ml of water.
  • Add the glucose to the blackberry paste while it is still warm, then vanilla extract, egg mixture and 1/3 of whipped cream (note that all the ingredients will be warm, except the whipped cream which must remain cold). The consistency should be smooth and creamy.

NOTE: do not stir too much. Gently add the rest of the whipped cream.

Place immediately in cold molds and keep in refrigerator until ready to serve.

Suggested decoration: Use pieces of blackberry, orange and mint leaf.